A warm, elegant dish where the earthy flavors of pumpkin blend with the creamy texture of Arborio rice. Finished with a drizzle of Balsamic Vinegar of Modena Platinum Label – Rich Taste for a bold, perfectly balanced touch.


Ingredients for 6 People

  • 1 shallot
  • 10.5 oz peeled pumpkin (about 2 cups diced)
  • 7 oz Carnaroli rice (about 1 cup)
  • 3.5 fl oz white wine (about 1/3 cup)
  • 2 cups vegetable broth
  • 1 oz grated Parmesan cheese (about 1/4 cup)
  • 2/3 oz butter (about 1 1/2 tablespoons)
  • Extra virgin olive oil
  • Salt
  • Balsamic Vinegar of Modena Platinum Label – Rich Taste

For the recipe

Thinly slice the shallot and sauté it in olive oil for a few minutes until golden. Add the pumpkin cut into small cubes, season with salt and pepper, and cook for a few more minutes.

Add the rice gradually and toast it for 2 minutes. Pour in the white wine and let it evaporate. Continue cooking, adding the hot broth little by little, until the rice is fully cooked.

At the end of cooking, stir in the Parmesan and butter, mix well, and let rest for a few minutes. Serve each portion drizzled with a touch of Balsamic Vinegar of Modena Platinum Label – Rich Taste for an aromatic and fruity finish.